Spinach Quiche

This recipe departs from the standard quiche formula in several respects, all of them important to its ultimate success. The layer of bread crumbs keeps the pie crust from getting soggy, improving the sense of differing textures. Cheese, so important to Quiche Lorraine, is a real distraction in vegetable quiches. And the sour cream contrasts very effectively with the spinach.

1. To "partly bake" the crust, press it into the pan; use a fork to prick the dough all over the bottom; then chill it in the refrigerator for approximately 20 minutes. When you remove it from the fridge, line the crust with waxed paper, and fill with something heavy enough (beans, rice, pie weights) to keep the crust from puffing up. 20-25 minutes in an oven preheated to 375^o will be plenty to set the crust.
   
   
2. Meanwhile, thaw and thoroughly drain the spinach, squeezing out any excess moisture.
   
   
3. Whisk together the eggs and egg yolks, until blended but not yet frothy. Stir in the salt, pepper, nutmeg, onion, and sour cream. Finally, fold in the spinach.
   
   
4. Sprinkle the bread crumbs into the shell, then gently pour in the filling.
   
   
5. Bake in an oven preheated to 350^o for 45 to 60 minutes, until the custard is set. Precise timing is virtually impossible with quiches. The traditional test calls for a silver knife inserted in the center of the quiche; it should come out clean. A less elegant technique involves watching for a slight browning around the edge of the custard and a puffing of the center.

6 servings   

Source: Julie Dannenbaum's Creative Cooking School